挥发酸

结果表明，糖质废水酸化的挥发酸（VFA）组分以乙酸和丁酸为主要形式；

The acidification experiment of the original high concentration wastewater was carried out with dilution by gradient and batch type with the conclusions as follows : Acetic acid and butyric acid were the main forms of volatile acid ( VFA ) components of the alcohol wastewater acidification .

各样品的总酸和挥发酸含量差异显著；

The contents of titration acid and volatile acid increase distinctly .

结果表明：①阴离子饲粮对瘤胃发酵pH值、氨态氮浓度、总挥发性脂肪酸浓度、主要挥发酸的摩尔比例均没有显著影响（P>0.2）。

The results showed that ① ruminal fermentation parameters including rumen pH , concentrations of ammonia nitrogen and total VFA , and individual VFA molar percentages , except isovaleric , were unaffected ( P > 0.2 );

添加铜、锌、铁、碘对NH3-N、pH、挥发酸总量、挥发酸组成没有显著影响（P>0.05）。

The addition of copper , zinc , iron and iodine did not alter the concentration of NH3-N , pH , total VFA production and individual VFA profile ( P > 0.05 ) .

从产气率、滞留期、甲烷含量、发酵液中挥发酸和NH4~+-N含量分析，进料浓度3%vs，滞留期为5d可得到理想的处理效果。

Ideal anaerobic treatment efficiency can be obtained with inlet concentration of 3 % VS and retention times of 5 days from the analysed parameters of biogas production rate , retention times , methane content and concentration of volatile fatty acids in the discharged liquid .

利用Futura多通道连续流动分析仪测定葡萄酒中挥发酸含量，具有快速、准确、灵敏度高的特点。

Futura continuous flow analyzer was used in the determination of volatile acids contents in grape wine and it had the advantages of rapid and accurate measurement and high sensitivity .

烟草中总挥发酸含量的分析方法研究

Study on the analytical method of total volatile acids in tobacco

荔枝酒发酵过程中挥发酸含量的控制

Controlling of Volatile Acid Amount in the Fermentation of Litchi Wine

烟草中挥发酸的气相色谱分析

Analysis of the Volatile Acids in Tobacco by GC / MS

挥发酸的反硝化速率比相应的醇类为高。

The VFAs gave a higher rate ofdenittification than their corresponding alcohols .

国产烤烟挥发酸含量的对比分析

Comparable Analysis of Total Volatile Acid in Domestic Flue-cured Tobacco

酒类酒球菌接种量主要影响苹果酸-乳酸发酵速率和挥发酸生成量。

Inoculating concentration Mainly influenced MLF rate and volatile acid .

黄酒中不挥发酸组分的分析研究

Studies on Analysis of Non-Volatile Acids in Rice Wine

利用葡萄酒自动分析仪测定葡萄酒中的挥发酸

Determination of Volatile Acids Contents in Grape Wine by Futura Continuous Flow Analyzer waste water

烟用酊剂中挥发酸的GC/MS分析

Analysis of Volatile Organic Acids in Tinctures for the Use of Tobacco by GC / MS

酒类酸度分析包括总酸度、挥发酸和有效酸度分析。

The analysis of acidity in liquor comprises of analysis of total acidity , volatile acids and available acidity .

发酵质量在酒度、酸度、挥发酸、还原糖、总糖等方面均好于高温蒸煮；

The fermentation quality got better in the aspects of alcoholicity , acidity , volatile acid , reducing sugar and total sugar etc. ;

测定了2002、2003年全国6产区170个烤烟烟叶样品的总挥发酸含量，并对其差异显著性进行了分析。

The total volatile acid in 170 tobacco samples from 5 provinces of China grown in 2002 and 2003 were determined and compared .

研究表明，生产过程中采用物理和化学的方法进行降挥发酸处理，效果不好；

The experiments proved that the use of chemical methods and physical methods to reduce volatile acids content could not achieve satisfactory effects ;

试验中分别考察了碱度、微量金属元素、回流比对出水挥发酸的影响。

The leading content of the experiment was decreasing volatile acid through adding alkalinity and trace metal elements and adopting the way of circumfluence .

结果表明，较之酸性条件，碱性条件更利于污泥中碳水化合物和蛋白质的释放，有利于挥发酸的产生，而且乙酸和丙酸的含量最多。

The results showed that alkaline conditions were superior to acidic conditions . It can promote the production of VFAs , especially acetate and propionate .

气相色谱分析可看出，实验组的挥发酸、非挥发酸峰面积小于对照组，乳酸亦然。

In Gas Chromatograph , the peak area values of volatile acid and non-volatile acid in test group were smaller than those in control group .

研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。

The influences of temperature , initiative acidity , and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached .

发现3株产氢细菌的酸性末端产物中的乙醇、乙酸的分布占挥发酸总量比例可达990%～1000%，为典型的乙醇型发酵；

The proportion of ethanol and acetic acid of hydrogen-producing bacteria was 99 . 0 % ~ 100 . 0 % of total end products , which belonged to classical ethanol-type fermentation .

利用盐渍藠头生产中的下脚料-藠头皮，经过脱盐、压榨、补糖、酒精发酵和醋酸发酵制得藠头醋，其不挥发酸含量高，酸味柔和。

Through desalinization , squeezing , rice syrup supplementation , alcohol and acetic fermentation , fruit vinegar with soft sourness and high content of non-volatile acid was made from Allium Chinense peel , a by-product .

影响龙眼果酒中挥发酸含量的因素主次顺序为：二氧化硫的添加量、柠檬酸和苹果酸的比例、酒醪的含酸量和发酵温度。

The primary and secondary factors of affecting the content of volatile acid were the content of SO_2 , the ratio of citric acid and malic acid , the content of acid and the fermentation temperature .

并检测其五味子醇甲和甲素等功能成分的含量及酒度、总酸、挥发酸、总酯、透光率、残糖等各项指标。

And test and examine the content of schizandrol A and schisandrin A , alcohol content , total acid , volatile acid , total ester , light transmission rate , residual sugar , and other indicators .

研究了草莓酒人工发酵过程中一些主要成分如糖、酸、单宁、挥发酸、乙醇、甲醇、高级醇和酯等物质含量的变化。

The change of some main chemical compositions , such as sugar , acid , tannin , volatile acid , ethanol , methanol , ester and so on , during manual fermentation in strawberry wine was investigated .

研究了龙眼果酒酿造中前处理方式对果酒发酵的影响，进行了不同发酵菌株的筛选，并以正交试验研究影响龙眼果酒挥发酸含量的因素，进行了工艺优化。

Orthogonal designing experiment was carried out to study the effect of pretreatment technology on longan wine brewing , and the selection of longan wine yeast strain , the factors affecting content of volatile acid , the brewing technology was optimized .